Gary's Clam Linguini Recipe
One pound of Manila Clams steamed with fresh garlic butter, tomatoes, scallions, tarragon, and white wine tossed with fettuccini pasta. Served with toasted potato roll or sourdough bread.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the fettuccini pasta according to package instructions until al dente. Drain and set aside.
- 2
Steam the Clams
In a large pot, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Add the clams, white wine, and a pinch of salt. Cover and steam until the clams open, about 5-7 minutes.
- 3
Add Vegetables
Once the clams have opened, add the cherry tomatoes, chopped scallions, and fresh tarragon. Stir to combine and cook for an additional 2-3 minutes until the tomatoes soften.
- 4
Combine with Pasta
Add the cooked fettuccini to the clam mixture. Toss everything together gently to coat the pasta in the sauce. Season with salt and black pepper to taste.
- 5
Serve
Serve hot with toasted potato rolls or sourdough bread on the side.
